Fresh Corn & Fish Chowder

It was cold here last week, so cold that I craved soup! Once I got the idea in my head it wouldn't go away. I headed to the kitchen and threw together this soup with what I could find by rummaging around in the fridge. The fresh corn was the star, it turned the chowder yellow, and so incredibly sweet with it's sunshine-colored milk. The broth was rich, creamy and packed with herb flavors. The tender hunks of fish were flaky and delicious. I used Emeril's organic vegetable stock, a gift from the Foodbuzz Tastemaker Program. A huge thank-you to Foodbuzz! I was thrilled to receive the package and especially when I saw the vegetable stock. I recently discovered how flavorful it is and has become a favorite for my soups.


As for the mystery ingredient in my last post you were right if you quessed tapioca pearls - featured in an upcoming post!




I'm sending this off to Deb over at Kahakai Kitchen for her Souper Sunday(soup, sammie, salad) round-up.





Fresh Corn & Fish Chowder
(by Reeni)

12-16 ounces Tilapia
1 tablespoon butter
8 slices bacon
1 cup carrot, diced or 1 cup baby carrots, sliced into rounds
1 cup onion, diced
Sea salt and fresh pepper
4 cloves garlic
vegetable oil for sauting
2 cups vegetable broth
3 ears corn, corn removed and cob scraped
1 teaspoon Old Bay
1 bay leaf
1 teaspoon thyme
1 teaspoon sage
1 tablespoon fresh parsley or 1 teaspoon dried
2 cups milk
1/2 cup green onion, diced/cut with kitchen scissors


Season the tilapia with salt and pepper. In a large, deep-sided, pre-heated(medium-low) saute pan/skillet sear the fish filets in a tablespoon of butter on each side, it's not necessary to cook all the way through. Remove and set aside. In the same pan cook the bacon until crispy. Remove the bacon and set aside. Let the grease cool and remove. Add a tablespoon or two of vegetable oil, the carrots and onion. Season with salt and pepper. Saute until tender, scraping up the bits of bacon from the bottome. Crumble the bacon and add to the onion mixture with the garlic. Saute about five minutes.

Add the broth, corn, Old Bay, bay leaf, thyme, sage and parsley. Season with more salt and pepper. Add the broth, corn, Old Bay, bay leaf, thyme, sage and parsley. Season with more salt and pepper. Simmer for 10 minutes. Cut the fish filets into big hunks, add to pan. Simmer for 10 minutes. Add milk and green onion, bring to a very slow simmer, five more minutes.


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